Steamed Carrots with Garlic Ginger Butter

I try a lot of new recipes. Once in a while I get a recipe that is so bad, there is nothing I can do to make it better. Most of the time I find recipes that require a little tinkering to make it fit my tastes. Most rare, is trying a recipe that is absolutely perfect the exact way it is written. I can’t think of one, single thing to change to make it better.

This is one of those most rare recipes. I found it in an old issue of Cooking Light. I really don’t know what possessed me to try it because I don’t usually like cooked carrots unless they are a part of a bigger recipe. I ate the first batch of these carrots right out of the pan while standing at the stove. I decided to make another batch to take to work with me the next day and ate half that one too. I see a lot of carrots in the future.

• Difficulty: Easy
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Ingredients
1 clove garlic, minced
1/2 lb baby carrots
1 1/2 tsp butter
1/2 tsp fresh ginger, peeled and minced
1 1/2 tsp cilantro, chopped
1 1/2 tsp lime juice
1/8 tsp salt

Place a small frying pan over medium heat. Add the carrot and 2 tablespoons of water. Cover and let steam until crisp tender, 5-10 minutes. Meanwhile, chop the garlic, ginger and cilantro; set aside. When carrots are done, remove to a bowl and set aside. Add the butter to the pan. When the butter is melted, add the garlic and ginger. Cook 1-2 minutes. Add the carrots back to the pan. Add lime juice and salt. Stir the carrots to coat with butter mixture. Sprinkle with cilantro and serve.